Roasted Scallops with Corn and Brown Butter Sage
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
Succulent sea scallops paired with sweet roasted corn kernels, finished with nutty brown butter and crispy sage leaves for an elegant yet simple coastal-inspired dish.
Ella x
Ingredients
- ¾ kglarge sea scallops(patted dry)
- 473 mlfresh corn kernels(from about 3 ears of corn)
- 5 tablespoonsunsalted butter
- 12fresh sage leaves(whole leaves)
- 2shallots(minced)
- 2garlic cloves(minced)
- 2 tablespoonsextra virgin olive oil
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1lemon(zested and halved)
- 59 mldry white wine
- 2 sprigsfresh thyme
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Spread corn kernels on a baking sheet, drizzle lightly with 0.5 tablespoon of olive oil, season with a pinch of salt and pepper, then roast for 8-10 minutes until lightly charred. Set aside.
Tip: Roasting the corn first brings out its natural sweetness and adds depth to the dish.
- 2
Pat the scallops completely dry with paper towels and season both sides with sea salt and black pepper. This helps them develop a golden crust when seared.
Tip: Moisture is the enemy of a good sear - the drier your scallops, the better the crust.
- 3
Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Working in batches to avoid overcrowding, sear the scallops for 2-3 minutes per side until golden brown. Transfer to a plate.
Tip: Don't move the scallops around while cooking - let them sit undisturbed to develop that beautiful caramelization.
- 4
In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Add minced shallots and garlic, sautéing for 1-2 minutes until fragrant.
Tip: Keep the heat moderate to prevent the butter from browning too quickly at this stage.
- 5
Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it reduce by half, about 1 minute.
Tip: Those browned bits contain concentrated flavor - don't skip this step.
- 6
Add the remaining 3 tablespoons of butter to the pan and let it melt, stirring occasionally. Once the butter begins to turn a light golden brown and smells nutty, add the sage leaves and fresh thyme.
Tip: Watch the butter carefully - you want a hazelnut color, not dark brown. This takes about 2-3 minutes.
- 7
Return the scallops to the skillet and gently toss with the brown butter and herbs. Add the roasted corn and lemon zest, stirring gently to combine.
Tip: Handle the scallops gently to avoid breaking them apart.
- 8
Divide the scallops and corn mixture among four plates, spooning the brown butter sauce over the top. Serve immediately with lemon wedges on the side.
Tip: Plate while everything is hot to enjoy the butter sauce at its peak flavor.
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